Cinnamon Swirl Apple Bread
This Cinnamon Swirl Apple Bread is a moist and flavorful loaf, perfect for breakfast, brunch, or dessert. The bread is swirled with a cinnamon-sugar mixture, creating a delightful aroma and taste that complements the tender apples.
Equipment
- 9x5 inch loaf pan
- Measuring cups
- Measuring spoons
- Mixing bowls (medium and large)
- Whisk
- Electric mixer or hand mixer
- Rubber spatula
- Knife or skewer
- Wire rack
- Oven
- Paring knife
- Cutting board
Ingredients
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup 1 stick, 113g
- ½ cup 100g
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup 170g
- 2 medium apples Granny Smith, Honeycrisp, or your favorite
- ½ cup 100g) packed brown sugar (for swirl
- 2 tablespoons ground cinnamon for swirl
- 1 tablespoon all-purpose flour for swirl
- 2 tablespoons unsalted butter, melted for swirl
- 2-3 tablespoons milk or apple cider for glaze
- ½ teaspoon vanilla extract optional, for glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream or yogurt, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced apples.
- In a small bowl, combine the brown sugar, cinnamon, and flour for the swirl filling. Stir in the melted butter until it forms a crumbly mixture.
- Pour half of the apple bread batter into the prepared loaf pan.
- Sprinkle the cinnamon swirl mixture evenly over the batter.
- Pour the remaining batter over the cinnamon swirl.
- Use a knife or skewer to gently swirl the batter, creating cinnamon ribbons. Be careful not to over-swirl.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, tent it loosely with foil.
- Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- While the bread is cooling, whisk together the powdered sugar, milk or apple cider, and vanilla extract (if using) until smooth. Add more liquid, a teaspoon at a time, until you reach your desired consistency.
- Drizzle the glaze over the cooled bread.
Notes
For best results, use softened butter, not melted. Overmixing the batter will result in a tough bread. Let the bread cool completely before slicing. Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. For a richer flavor, consider using brown butter in the batter. To prevent the apples from sinking to the bottom, toss them with a tablespoon of flour before folding them into the batter.